Recent Posts
Whole Potatoes sautéed in Butter
Whole Potatoes sautéed in Butter
Whole potatoes sautéed in butter! What’s not to like about that?
Ingredients
- 12 small yellow potatoes
- 1/2 stick butter
- 1 tsp salt
- 3 tsp oregano
- 2 tsp rosemary
- cracked black pepper
Instructions
- Peel potatoes. Boil for 15 minutes until they are cooked through but still slightly firm.
- Melt butter in a sauté pan over medium high heat.
- Add in the potatoes. Swirl them in the butter.
- Then without moving them, let brown in the butter for 5 minutes a side. Add in the salt, oregano, rosemary, and cracked black pepper. Swirl them in the butter again and cook for another minute.
Thai Egg Salad
Thai Egg Salad
When you think of an egg salad, you think of the plain hard boiled eggs and mayo. Well, that’s lame as fuck. When Thai people think of egg salad, they think of this amazing appetizer of hard boiled eggs sliced in half then topped with a simple mix of shallots, lemongrass, cilantro, green onion, and dried shrimp. A sweet/sour/salty/spicy dressing is then spooned over the eggs. They look almost like fancier deviled eggs, but light years better.Here’s a couple of tips when boiling your eggs. Make sure that there is enough water in the pot to completely cover the eggs. Get the water boiling before the eggs are added in. Lower the eggs one by one into the water with a large spoon. Once the eggs are in the boiling water, set a timer for 8 minutes; no more no less. As soon as the eggs are done boiling, immediately run cold water over the pot in the sink for 10 minutes. You can add them to an ice bath of water if you want to go that route. The easiest way to peel hard boiled eggs is to put them back in the pot. Shake them in the pot, allowing the shells to crack into one another. Do this for 10-15 seconds. Believe it or not, the shells peel off in 1 piece. Sounds crazy, but it works. Haven’t found an easier way, especially when you have a large amount to peel.So give this egg salad a try. You’ll never want the mayo version again and you’ll change the way you think about deviled eggs.
Ingredients
- 3 chicken or duck eggs hard boiled
- 2 tbsp shallots finely chopped
- 1 green onion finely chopped
- 1 tbsp lemongrass finely chopped
- 2 tbsp dried shrimp pulsed in a spice grinder
- 1 tbsp cilantro finely chopped
Dressing
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 2 tsp palm sugar finely chopped
- 2 thai chilies finely chopped
Instructions
- Mix the dressing ingredients together. Set aside.
- Mix together the shallots, lemongrass, cilantro, green onion, and 1 tbsp of the ground dried shrimp.
- Cut the hard boiled eggs in half
- Add the salad on top of each of the eggs. Spoon the dressing over each of the eggs. Sprinkle the remaining tbsp of ground dried shrimp over the top.
Malaysian Fish Curry
Malaysian Fish Curry
Not familiar with Malaysian food? Malaysian cuisine has influences from India, China, Europe, and native Malay. This curry is extremely easy to make. 10 minutes prep time and 20 minutes cooking time. This fish curry is typically eaten with roti and not rice.When choosing the right fish for this curry, you want to use a firm fleshed white fish. Tilapia, cod, sole, catfish, are all exceptional choices. I used a couple nice walleye fillets. They will only require 5 minutes of cooking in the curry sauce.
Ingredients
- 2 shallots diced
- 4 garlic cloves minced
- 1 1/2 tbsp ginger grated
- 2 tsp shrimp paste
- 1/4 cup vegetable oil
- 2 thai red chilies finely chopped
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 1/2 tbsp tamarind concentrate
- 2 lemongrass stems finely chopped
- 1 lb whitefish fillet tilapia, cod, sole, catfish, walleye, etc, cut into 1” pieces
- 1 tsp sugar
Instructions
- Add shallots, garlic, ginger, shrimp paste, and 2 tbsp of water to a blender or food processor. Blend into a paste.
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the paste, paprika, turmeric, and chilies for 3 minutes.
- Stir in lemongrass, coconut milk, water, and tamarind concentrate. Bring to a boil. Turn the heat to medium low and simmer for 10 minutes.
- Add in the fish chunks and sugar.
- Simmer for 5 minutes.
